To make the stock:
leftover roast chicken (or 1 bone in chicken breast, thigh and leg) *see note
1 large onion coarsely chopped
2 stalks of celery coarsely chopped
4-6 Tbs of fish sauce (for salt flavor)
2 Tbs of ginger garlic paste or grated Tbs of each separately
2 bay leaves
1 tsp whole black peppercorns (optional)
2 cups of chopped fresh tomatoes
Water to fill pot above chicken (5-6 quarts)
Note: since I used my Thai Massaman Curry Roast Chicken roast chicken I did have some dripping from the roast to add to the stock. You can add 1 Tbs of Thai yellow curry paste or red curry paste.
Directions for Stock:
Place all ingredients into pot and boil for 1 hour. Taste for seasoning add fish sauce as needed for salt. After stock has boiled and reduced/concentrated in flavor strain stock away from the ingredients using a colander. To do this I placed a large heat proof bowl (or another pan) under a colander. Then I pour the stock through the colander and it separated the whole pieces from the stock. I placed the stock back into my soup pot and then picked out all the good chicken meat off the bone. You may have to wait until the chicken cools off so you can handle it with your hands. Discard the boiled onions, celery, tomatoes etc... their flavor has been infused into the stock and is not longer needed.
Note: if you have oil on top of the stock, just skim in with a spoon before proceeding.
shredded chicken meat from the prepared stock
1 bunch of green scallions sliced (greens and whites)
1 Tbs of ginger garlic paste
Fish sauce as needed for salt
1 (15oz) can of coconut milk
1 heaping Tbs of Sambal Oelek (chili/garlic paste)
fresh lime juice to taste
1cup of frozen corn kernels
Directions: Add all ingredients for soup into pot (leave some of the green of the scallions for garnish) and bring to a simmer for 10 minutes. Taste for seasoning and serve. Garnish with green onions tops and lime juice. Enjoy.
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